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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "MUSHROOMS-SAUT1" "V" "10/25/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SAUT\*(E'ED MUSHROOMS - I" "mushrooms saut\*(e'ed in butter
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fIChampignons saut\*(e' au beurre\fP.
.PP
Integral part of many dishs.  
Good as a vegetable alone or with other vegetables.
Good as a garnish for grilled steak or hamburger.
.PP
From JC, page 513.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "3 to 6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "skillet,"
large enough to hold mushrooms comfortably, with a cover to make tossing
easier
.sp
.IG "2 Tbsp" "butter"
.IG "1 Tbsp" "good cooking oil"
.IG "1/2 lb" "fresh mushrooms,"
washed, well dried, trimmed, left whole if small else sliced or quartered 
.sp
.IG "1 to 2 Tbsp" "minced shallots"
or \fIgreen onions\fP; optional
.IG "1 to 2 Tbsp" "sherry, madeira, cognac,"
etc.; optional
.IG "" "salt and pepper"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Place the skillet over high heat (@9-10) with the butter and oil.
As soon as the butter foam has begun to subside, indicating it is hot
enough, add the mushrooms.
Toss and shake the pan for 4 to 5 minutes.
During the saut\*(e' the mushrooms will at first absorb the fat.
In 2 to 3 minutes the fat will reappear on their surface, and the
mushrooms will begin to brown.  As soon as they have browned very lightly,
remove from heat.
Do not overcook, to where the mushrooms shrink and darken.
.SK 2
Optionally, toss the shallots or green onions with the mushrooms, and
saut\*(e' over moderate heat (@5) for 2 minutes longer.
.SK 3
Optionally, add the sherry or other wine or liquor, and reduce nearly
completely.
.SK 3
Correct seasoning.
Serve or set aside until ready to use.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The dish may be prepared in advance and reheated when needed.
.PP
Do not crowd mushrooms in the pan while cooking, or they will steam
rather than fry, and they do not brown.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
